Asian Glazed Chicken Thighs

Ingredients

• Servings: 4
• 1/2 cup rice vinegar
• 5 tablespoons honey
• 1/3 cup soy sauce (such as silver swan®)
• 1/4 cup asian (toasted) sesame oil
• 3 tablespoons asian chili garlic sauce
• 3 tablespoons minced garlic
• salt to taste
• 8 skinless, boneless chicken thighs
• 1 tablespoon chopped green onion (optional)

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• preheat oven to 425 degrees f (220 degrees c).
• pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. remove the chicken from the bag; discard used marinade. place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees f (75 degrees c). let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. sprinkle with green onions.